Baked Fish

Ingredients

• Clean fish
• rub with salt
• fill with stuffing
• put strips of salt pork into them
• Wrap tail in greased paper
• grease the fish sheet
• Dredge with flour
• pieces of pork fat
• Fish requires about 10 minutes to the pound and 10 minutes extra.

Method

1. 1

   Clean fish; rub with salt, fill with stuffing, and sew the edges together.

2. 2

   Cut gashes on each side across the fish, and put strips of salt pork into them.

3. 3

   If oily fish is used this is not necessary.

4. 4

   Wrap tail in greased paper, grease the fish sheet and place the fish on it, skewered in shape of letter S; put the sheet in the baking-pan with pieces of pork fat.

5. 5

   Dredge with flour.

6. 6

   Baste every ten minutes.

7. 7

   It is cooked when the flesh separates from the bone.

8. 8

   Garnish with parsley and serve with Drawn Butter, Egg or other Fish Sauce.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 22. The excerpt below is the record exactly as published.

BAKED FISH. Clean fish; rub with sait, fill with stuffing, and sew the edges together. Cut gashes on each side across the fish, and put strips of salt pork into them. If oily fish is used this is not necessary, as fish is rich enough 34 without addition of pork. Wrap tail in greased paper, grease the fish sheet and place the fish on it, skewered in shape of letter S; put the sheet in the baking-pan with pieces of pork fat. Dredge with flour. Baste every ten minutes. Fish requires about 10 minutes to the pound and 10 minutes extra.

Cook this with the app: pantry check, scaling, and the assistant.